Why does a bite of bluefin tuna in a Japanese food store cost 100 yuan?

Because tuna is a high-grade sashimi in Japanese food stores, the protein is high, and the fat is far lower than that of beef, pork and other fish, commonly known as "sea chicken". The common tuna sashimi is made of bigeye tuna and yellowfin tuna, while the yield of bluefin tuna is low.

Chop, cut, pick, stab, stab skillfully and neatly, straight, push, pull, press, knife up and down, in a short time, Master He Xinlin quickly enriched the fat meat according to the taste, made sashimi and sent it to the mouth. The fat belly of the fish is the best, especially suitable for cutting and packing the middle diaphragm of sushi one by one.

However, eating this fresh and delicious tuna sashimi is not cheap. According to reports, the best position of the pot-bellied sashimi is cut into 4 pieces per 100g 150 yuan, that is, a bite of 37.5 yuan; In addition, the prices of medium belly sashimi and red meat sashimi are RMB per kloc-0/00g in 90 yuan and RMB in 40 yuan respectively.

Bluefin tuna is a very large species, with the highest body near the center of the base of the first dorsal fin. The second dorsal fin is higher than the first dorsal fin; The pectoral fin is very short, less than 80% of the head length. There are swim bladders. 34-43 gill rakes. There is a colorless horizontal line between the underside and the ventral silvery white, which appears alternately with the columnar colorless dots. The first dorsal fin is yellow or blue; The second reddish-brown one; The gluteal fin and caudal fin are dark yellow with black edges; When used as a fish, the central tail keel ridge is black.

Bluefin tuna is a kind of marine migratory fish, which is close to the coast in season. Generally living in 0- 100 meters of seawater, with a maximum depth of 985 meters and a temperature range of 3℃-30℃. It moves in groups, depending on the size of the fish, sometimes accompanied by small groups such as bonito, yellowfin tuna, bigeye tuna and longitudinal tapir.